Chocolate Eclair | Dark and White Chocolate Cream

Easy homemade choux pastry, silky dark chocolate custard and a white chocolate mousse come together to make these delicious double chocolate eclairs!

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INGREDIENTS (6-7 med. size eclairs)
For the choux pastry:
125ml water
55gr unsalted butter
1/5 tsp granulated sugar
1/5 tsp salt
70gr all-purpose flour, sifted
125-130gr eggs (~2 medium)

For the dark chocolate filling:
330ml whole milk
33gr corn flour
2 egg yolks
60gr granulated sugar
30gr unsalted butter
50gr chocolate

For the chocolate glaze:
150gr fondant
Water
40gr chocolate

For the optional white chocolate mousse:
100ml heavy cream (35% fat)
60gr white chocolate
5gr granulated sugar

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Instructions for the white chocolate mousse:

1. Melt the white chocolate with 40ml of the heavy cream in a bain marie / double boiler, or in the microwave. Set it aside to cool.

2. In a mixing bowl, pour the remaining 60ml of the heavy cream with the sugar and whip until soft peaks form. Careful not to over-whip. It should have a yogurt-like texture. Add the cooled white chocolate and whip for a few more seconds.

3. Refrigerate for at least 2 hours before filling the eclairs.

#ChocolateEclairs #ChocolatePastryCream #ChocolateCustard

0:00 Intro
0:17 Ingredients
0:28 Choux pastry
2:56 Baking
3:17 Chocolate cream filling
6:20 Chocolate glaze
6:54 Assembly
7:41 White chocolate mousse
7:52 Enjoy :)

Видео Chocolate Eclair | Dark and White Chocolate Cream канала Bake Bears